Asia has cemented its role as a global tastemaker in both culinary and cocktail culture, blending heritage and modernity to set the stage for bold ideas and innovation. As 2025 approaches, the focus is shifting toward food and drink that not only delights but also aligns with evolving priorities like health consciousness, sustainability and authenticity.
Beyond the plate and glass, there’s a growing emphasis on accessibility, flavourful innovation, and creating fairer, more inclusive work environments. From elevated comfort food and plant-forward dining to a resurgence of classic cocktails and the rise of complex non-alcoholic beverages, the industry’s evolution is as thoughtful as it is forward-thinking.
We spoke to six of Asia’s leading voices about the trends they see shaping 2025 and the changes they believe are long overdue.
See also: Tatler Best, celebrating the best 100 hotels, restaurants and bars in Asia
Healthier and more accessible culinary options
Vicky Cheng, chef and restaurateur, Hong Kong and Bangkok
Vicky Cheng, who has made a name for himself in Hong Kong’s fine dining scene with VEA and Wing, and is now venturing into more casual concepts such as Medora in Hong Kong and K by Vicky Cheng in Bangkok, the future of food lies in rethinking what casual dining can be. “One of the emerging food and drinks trends will likely be elevated casual cuisine—reasonably priced food in a relaxed atmosphere,” says Cheng.
“Maybe casual isn’t the right word,” he continues, “but it’s elevated food that is accessible. I think there will be a time when dishes that are more classic, and simple comfort food, are done by chefs with a great amount of knowledge and a very good, sophisticated palate. There’s also a big trend for trendsetters, like Noma, and there has been a wave of fusion cuisine too.”
Cheng also highlights the importance of addressing shifting consumer priorities. “Consumers are becoming more health-conscious and environmentally aware,” he explains. “Reinventing recipes to focus on healthier ingredients without sacrificing flavour is essential.”
Wine, non-alcoholic drinks and umami
Chele González, chef and restaurant co-owner, Philippines
With his blend of Filipino flavours with European techniques at Gallery by Chele, Asador Alfonso and Deli by Chele, Spanish chef Chele González has firmly established himself among Asia’s best. Looking ahead, he sees shifts in the beverage world. “Interest in international wines has been a great evolution globally,” he shares. “Asian markets have opened to this for some years now. Particularly in the Philippines, the wine culture is evolving. It’s becoming more upscale, the market is becoming more interested, and we are also seeing a rise in the level of sommeliers.”
At the same time, González points to a growing appetite for non-alcoholic beverages. “While people are getting more adventurous with wines, there’s an increase in the number of people who are looking for a healthier approach,” he explains. “Having a good non-alcoholic programme should be part of our plan in the industry—not mocktails but something more complex, such as fermented drinks, teas, homemade carbonated sodas, juices and the like.”
Beyond beverages, González emphasises the need to invest in those who drive the industry forward. “The art of hospitality is a culture, a calling even, to some. But there’s a global trend of decline in interest because work in the industry can be very challenging. Improving things is an investment in the next generation,” he says.
In González’s opinion, the global culinary landscape will continue to take cues from Asia, particularly Japan. “The umami that comes from Japan—and maybe even China—is relatively unfamiliar in Western countries. The endless potential of Japanese umami will change global cuisine.”
Reviving cocktail classics and authenticity
Koh Yung Shen, bar founder, Malaysia
The creative force behind Penang’s celebrated speakeasy Backdoor Bodega believes the future of mixology lies in reclaiming simplicity and authenticity. “I think more classic cocktails will continue to make a comeback,” he says, “as more cocktail bars start to re-embrace the beauty of forgotten classic cocktails over complicated trends such as redistillation and clarification.”
Alongside this revival, Shen predicts that “Non-alcoholic cocktails and spirits are here to stay—which can only be a good thing because that opens the doors of cocktail bars to a whole new demographic of guests that hitherto would’ve been excluded from the fun of bar-hopping,” he explains.
The self-taught bartender also highlights a pressing need to rethink how the industry treats its workforce. “The wage structure and working hours are issues that need addressing,” says Shen. “The post-COVID exodus of staff across the industry has shown how fragile the F&B industry is without a proper workforce to run it. F&B owners must create proper career paths to ensure growth and progress for their employees. People will start respecting it as a professional industry once it learns to respect itself.”
Looking ahead, Shen believes cultural authenticity will remain a defining force in the culinary and mixology worlds. “I think cultural authenticity will continue to be a major factor as diners become increasingly aware of the origins and traditions of various cultures and recipes. It’s up to the chefs and bartenders to ensure that they deliver an in-depth experience of the regional cuisine they are selling—you can no longer just slap pandan on a recipe and call it Southeast Asian-inspired.”
Plant-forward dining and dynamic experiences
Kirk Westaway, executive chef, Singapore
Known for redefining modern British cuisine at Jaan by Kirk Westaway, The British-born chef views plant-forward cooking not as a trend but as the new norm. “People are showing more awareness in what they consume, with an emphasis on traceability and the quality of the fruits and vegetables they choose,” he says. “Vegetable-based diets are becoming increasingly popular, and this is a philosophy I’ve been championing for over a decade.”
This thoughtful approach extends to how diners experience wine. Westaway notes a shift in preferences away from traditional bottle service. “Guests are ordering fewer bottles and opting for wine flights or by-the-glass pairings,” he says. “It’s about creating a dynamic experience, where diners can explore a range of wines.”
Despite the growing appeal of more casual dining options, Westaway sees a steadfast place for fine dining—albeit with a shift in tone. “Dining should be luxurious and memorable but also warm and inviting,” he says. “Stiff, uncomfortable service is long overdue for reinvention. People want an experience they’ll remember for years.”
Subtle flavours and inclusive cocktail culture
Indra Kantono, bar co-founder, Singapore
As one of the innovative minds behind Singapore’s Jigger & Pony Group, Indra Kantono has built a reputation for creating cocktail experiences that are as innovative as they are inviting. For him, Singapore’s cocktail scene is on the verge of a flavour revolution. “Drink flavours will lean towards drier—less sweet—profiles to allow more subtle notes to shine through,” he explains. “New regulations in Singapore are making consumers more sensitive to sugary drinks, and this gives us the opportunity to present complex and elegant flavours that contrast the bolder-flavoured cocktails of the past couple of years.”
Kantono also believes the industry must evolve to support its talent. “Bars and the industry overall must collectively safeguard an inclusive, positive working environment that allows bartenders to thrive creatively and professionally,” he says. “This would in turn encourage a robust base of customers who seek out unique cocktail experiences.”
He highlights rising cocktail cities across as hubs of innovation. “There’s creative use of local ingredients and personalities, with our own brand of Southeast Asian fun and hospitality,” Kantono adds. “Some bars to watch are Modernhaus and Cosmo Pony in Jakarta, Reka:Bar in Kuala Lumpur, and Thaipioka in Bangkok.”
Timeless quality and fresh faces in fine dining
Kai Ho, chef, Taipei
At Taïrroir, chef Kai Ho reimagines Taiwanese cuisine with a contemporary perspective and his approach has earned the restaurant critical acclaim. Yet for Ho, the future of dining is less about following trends and more about staying true to his own creative instincts.
“In the ever-evolving world of gastronomy, predicting trends is a challenge,” he says. “For me, I don’t follow trends—I simply create what I want to create. I believe that the essence of good food isn’t just in the aesthetics—it’s in the heart you pour into it. True craftsmanship transcends trends.”
However, Ho has noticed a generational shift within the culinary world that is reshaping its landscape. “Fine dining establishments are now spotlighting younger chefs, many without the traditional pedigree of years abroad or formal culinary training,” he observes. “These fresh faces bring a new energy and perspective, catering to a generation of diners—predominantly born in the ’90s—who value creativity and a sense of connection over convention.”
On the challenges facing the industry, Ho reflects on the surge of small bistros and trendy gastropubs that emerged after the pandemic—a development that initially seemed promising. However, as he notes, “As the post-pandemic glow fades, it’s clear that sustaining small bistros and trendy gastropubs is no easy feat. Beyond visually stunning plating or meticulously curated interiors, the core question remains: is the food genuinely exceptional? In a market saturated with options, only those who combine substance with style will endure.”
Ho sums it up with his guiding principle: “In an industry defined by fleeting trends, timeless quality will always prevail.”
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